Ricotta and Feta Cheese-Stuffed Tomatoes

Must Try


9 large firm tomatoes
150 grams ricotta cheese, crumbled
200 grams feta cheese, crumbled
50 grams pine nuts, chopped
2 tablespoons chopped chives or green onions
salt and freshly ground pepper


* Cut top part of each tomato. Carefully scoop out the seeds from the tomatoes and set aside.

* Combine ricotta, feta and pine nuts in a food processor and process until finely chopped. Transfer mixture to a bowl and add chopped green onions. Season with salt and pepper.

* Arrange tomatoes on a platter. Spoon mixture into each tomato and place the top part (lid) back on top.

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